Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.
The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Peach. Mango. Salsa. Three of my favorite summer foods.
Left-over salmon makes a perfect protein-rich addition to salad, pasta or even mixed with avocado or light mayo for a salmon-salad sandwich. But, I was craving comfort food lunch earlier this week.
My family and I spent last week in a small beach town in South Carolina called Edisto Island. Days were filled with splashing, watching dolphins and day-tripping in Charleston. The evenings, of course, were filled with good food.
And, what beach trip would be complete without good seafood?
For some reason, I was craving black beans, corn and avocado this weekend.
And at the supermarket on Saturday, I noticed tilapia was on sale. With fish in hand, I picked up the ingredients for the salsa and headed home to fulfill my craving.
The USDA MyPlate recommends that we fill half our plate with fruits and vegetables, a quarter with lean protein and a quarter with whole grains or starchy vegetables. When your protein is fish, it's so easy to fill that half of a plate with colorful produce.
Jennifer wrote about The Pescetarian Plan book by fellow registered dietitian @JanisJibrin recently. This is a fun book, and the recipes by @SidraForman don't disappoint. Here is my take on their Salmon Salad.
I love spaghetti with fish and vegetables, dressed in white wine, olive oil and lemon. This dish did not disappoint.
Salads scream SUMMER DINNER to me.
Like most of my impromptu salads, this one is made with whatever fresh ingredients I have on hand. And like most of these throw-together salads, this one was delicious.
Jennifer McGuire (L), Rima Kleiner (R)
Jennifer McGuire, MS, RD
As a nutrition science translator, blogger, media critic, and new mom, I believe the most important nutrition advice I can give is to only take nutrition advice from sound sources. I earned my Master of Science Degree in Nutrition Communication from Tufts University in Boston, MA and my undergraduate degree in Communication Studies from Southwestern University in Georgetown, TX. I am credentialed as a Registered Dietitian (RD) and belong to the American Academy of Nutrition and Dietetics (AND), as well as the Food and Culinary Professionals practice group of the AND.
As a dietitian for the National Fisheries Institute, I work to help families enjoy seafood-rich diets. Fish and shellfish not only boost our brain and heart health, they can be fast, simple, and delicious. My favorite people to relish a good meal with are my husband, Lloyd, and infant son, Harris.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.